Combine first 5 ingredients in a large mixing bowl. Add pecans and next 4 ingredients, tossing to coat.

Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until blended. Spoon into a greased and floured 10-inch Bundt pan; bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Serve with Hot Ambrosia Sauce.

Hot Ambrosia Sauce -

11 ounces mandarine oranges, drained 1/2 cup up chopped pecans 1/2 cup pineapple tidbits, drained 1/4 cup maraschino cherries, drained & coarsley chopped 1/2 cup up flaked coconut 1 1/4 cups ps sugar 1/4 cup up plus 2 tablespoons milk 1/4 cup up margarine pinch of baking soda

Combine first 5 ingredients in a mixing bowl; set aside. Combine sugar, milk, and margarine in a heavy saucepan; bring to a boil, and cook 3-4 minutes, stirring constantly. Remove from heat; stir in soda. Pour over fruit mixture; stir well. Yield: 2 1/2 cups.